More than 1 hour
Makes about 2.5L
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Ingredients
- 1 large (about 2kg) watermelon
- 2 cups (500ml) PnP double-cream pomegranate and raspberry yoghurt
- ⅔ cups (160ml) honey
- 2 punnets (100g each) raspberries
Method
- Slice watermelon and discard the skin.
- Cube and deseed pink flesh so you have a total of 1.5kg (about ¾ of a watermelon).
- Blitz watermelon cubes in a jug blender or with a handheld blender to make juice.
- Strain through a fine-mesh sieve, discarding fibrous residue.
- Blitz reserved watermelon juice, yoghurt, honey and raspberries until smooth.
- Pour into a 3.5L sealable container and freeze for 8 hours or overnight.
- Blitz mixture a few hours before serving and freeze until firm (at least 3 hours).
- Scoop for serving or blitz a third time just before serving for a soft-serve consistency.